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Crab Mornay

Makes: 6 servings
Start to Finish 30 mins
Crab Mornay
  • 1 - 1 1/4  pounds  fresh or frozen cooked crab legs (1-1/2 cups cooked crabmeat)
  • 1 10  ounce package  (6) frozen patty shells
  • 1  cup  sliced fresh mushrooms
  • 1  small leek, sliced, or 1/2 cup sliced green onion
  • 1  clove garlic, minced
  • 2  tablespoons  margarine or butter
  • 2  tablespoons  all-purpose flour
  •  Dash white pepper
  • 2  cups  half-and-half, light cream, or milk
  • 1/2  cup  shredded Swiss cheese (2 ounces)
  • 1/2  cup  shredded process Swiss cheese (2 ounces)
  • 2  tablespoons  dry sherry
  •  Fresh chives (optional)
  •  Fresh thyme (optional)

1. Thaw crab, if frozen. (Ask your butcher to crack fresh crab legs for you. Otherwise, use kitchen shears to crack them open.) Remove crabmeat from shells and cut up. Set aside.

2. Bake patty shells according to package directions.

3. In a medium saucepan cook mushrooms, leek or green onion, and garlic in margarine or butter until tender but not brown. Stir in flour and white pepper. Add half-and-half, light cream, or milk all at once. Cook and stir until mixture is thickened and bubbly; cook and stir for 1 minute more. Reduce heat.

4. Add natural Swiss cheese and process Swiss cheese to cream mixture; stir until melted. Stir in crabmeat and dry sherry. Heat through; do not boil. Serve immediately in patty shells. Garnish with fresh chives and thyme, if desired. Makes 6 servings.

Nutrition Facts (Crab Mornay)
  • Servings Per Recipe 6,
  • cal. (kcal) 483,
  • Fat, total (g) 34,
  • chol. (mg) 80,
  • sat. fat (g) 10,
  • carb. (g) 27,
  • pro. (g) 17,
  • sodium (mg) 510,
  • Percent Daily Values are based on a 2,000 calorie diet

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